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Updated: Mar 14, 2026
Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
Effect of pullulan on gel properties of Scomberomorus niphonius surimi
1School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang, 222005, China.
Abstract:
Pullulan possesses uniquely good structural flexibility and solubility. Surimi is an aquatic product prepared from minced fish flesh, which is washed to remove most lipids, blood, enzymes and sarcoplasmic proteins. However, data on effect of pullulan on gel properties of fish surimi are limited. This study investigated the influence of pullulan at different concentrations (0-2g/100 g wet materials) on the properties of Scomberomorus niphonius surimi gel including the water holding capacity, adhesiveness, cohesiveness and microstructure. The addition of pullulan increased the water holding capacity, adhesiveness and cohesiveness and formed a more stable and ordered three-dimensional gel complex. Therefore, the addition of pullulan increased the gel properties of S. niphonius surimi gel.
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